Nothing compares to creamy, fruity cheesecake. Except when it’s fresh, paired with a hot cup of coffee or tea or when you quietly sneak in that last slice for breakfast before everyone else gets up. Cheesecake for breakfast you say- (slightly bewildered)? I say yes, please! Especially this breakfast version because the crust is…. toast! Good old sprouted rye toast, yeast-free. Sprouted grains are much easier to break down & digest and I’ve been enjoying sprouted rye as of late. You could use any sprouted grains or gluten-free bread of your choice for this easy concoction.
The cheesecake layer is a 2 minute homemade cashew cream cheese & the toppings are plump blueberries (or any berries) & raw buckwheat honey to sweeten naturally. You could also do agave, coconut nectar or date nectar for vegan drizzle options.
My friends; this little kitchen experiment is out-of-this-world good and totally not out of your way. The only simple pre-requirement is to soak 2 cups of raw cashews in water overnight or for at least 6 hours, to make blending easier. But if you have a high-powered blender, 2 hours of soaking might be just fine. I have this obsession with “things on toast” and making my own cashew cream cheese was the next logical step.
I know, I know what you’re thinking….. a bunch of cashews won’t ever possibly taste anywhere remotely like cheese. But- with the help of some nutritional yeast & a pinch of apple cider vinegar, this recipe comes pretty darn close. What am saying is; if you’re expecting it to taste exactly like your favorite childhood cream cheese spread, it won’t. But it’s delicious, dairy-free and does the trick and then some. Take it from the girl who lived off bagels and cream cheese for breakfast all throughout college. She knows.
That girl who used to ask for the blueberry bagel double toasted with plain cream cheese every morning knows. Looking back, I never ate a whole lot, I just ate the wrong things. And it’s so easy to get frustrated with yourself when you can’t see past what you’re doing wrong. So- as I always tell my readers, small changes go a long way. Every time you feel like cheesecake, give this baby a try.
Blueberry Cashew Cheesecake Toast
- 2 cups of raw cashews, soaked in water overnight
- 1/2 C of water
- 1/3 C + 1 tbsp of nutritional yeast
- 1/4 C fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil or olive oil
- 1/2 tsp of sea salt (or more to taste)
- raw honey or agave
- hemp hearts
- bee pollen
- chia seeds
- sesame seeds
- crumbled walnuts
Throw everything into your food processor & process until smooth. Don’t forget to scrape down the sides as you go. Taste & adjust sea salt, as needed. Refrigerate for up to 4 days. Enjoy!!
By: Aleyda | The Dish On Healthy